The ingredients: DonQ Cristal white rum, sour cherry, chilies, shaken and served over crushed ice in a tiki mug with a mint garnish.

The buzz: Our own Sarah DiGregorio wasn’t the biggest fan of the cocktails at Hurricane Club, finding them too sweet and weak. And, yes, it’s true that they seem to be designed to be sipped alongside salty deep-fried faux-Polynesian snacks. Upon further inspection, we found a few drinks that pack a bigger punch, both taste-wise and with regard to alcohol by volume. The No. 55 — all drinks are numbered — is still easy to suck down, but the sweetness is undercut by sour cherry and a little heat from the chilies. Being on the shorter side, the rum’s effects were felt more readily. And the grimacing mug acted like a julep cup, keeping the ice colder than, say, a hollow canteloupe, meaning it didn’t melt and water down the drink. Sometimes, making a decent drink is more about science than anything else.

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